Plain Biryani also called as Kuska rice, is a one pot flavorful rice dish made in some parts of South India.
The recipe is very similar to the regular biryani recipe but made with out the addition of vegetables.
About this recipe
Kuska is a hotel style biryani from Hyderabadi cuisine which is made with basmati rice, whole spices, browned onion, biryani masala, mint and ghee. Its has no vegetable or protein and hence pairs well with a tasty kurma, salan or any North Indian curry.
This Plain Biryani
- can be easily made in the instant pot or pressure cooker
- is ready in 30 minutes
- can be served with any curry or raita
- easy weeknight meal
How to make Instant Pot Plain Biryani –
1- Soak few strands of saffron in warm milk.
2 – Wash the basmati rice about two to three times till the water runs clear. Soak it in enough water for 20 minutes. After 20 minutes drain all the water from the rice and set a side.
3 – Press saute mode on your instant pot and heat oil. Once the oil gets hot add bay leaves, cloves, cinnamon, star anise and cumin seeds. Saute for 30 seconds.
4 – Add the sliced onion and saute till the onions turn soft and light brown. Its important to saute the onion till pale brown before adding the other ingredients. Add the chopped green chili, ginger -garlic and saute for a minute.
5 & 6 Add the chopped tomato and cook for a minutes. Add the powdered spices and salt. Saute for 45 seconds.
7 – Cancel the saute mode and add the yogurt. The heat in the instant pot will cook the yogurt.
8 & 9 – Add mint, coriander and the drained rice. Give a mix.
10 – Add water and mix it well making sure you deglaze the pot.
11- Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes and release rest of the pressure
12 – Add the saffron milk and gently fluff the rice. Cover and let the rice rest for 5 minutes. Plain biryani is ready to be served.
Serving Suggestions:
Plain Biryani can be served with any Vegetable Kurma. Mirchi ka Salan or any tasty North Indian Curry. You can also enjoy it plain or with some yogurt or raita.
FAQ’s
Basmati rice is highly recommended for biryani. But you can certainly use any other white rice.
Garam masala can be substituted for the biryani masala.
Highly recommend using them.
Skip ghee and replace regular yogurt with vegan yogurt.
Few curries which can be served with the Plain Biryani –
Mini Coconut Bell Pepper Curry
If you tried this Plain Biryani, do share your feedback in the comment section below.
For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram
Instant Pot Plain Biryani ( Kuska Rice Recipe)
Equipment
- Instant pot 6 qt
Ingredients
- 1 cup white Basmati rice
- 1 large onion, sliced
- 1 medium tomato, diced
- 1 green chili, finely chopped
- 1 ½ tsp ginger, finely chopped
- 1 ½ tsp garlic, minced
- ¼ cup plain yogurt
- 1 handful of coriander leaves
- 3 tbsp mint leaves
- salt to taste
- 1 tbsp oil
- ½ tbsp ghee
- 1 ¼ cups water
- 6 saffron strands
- 1 tbsp milk
Spice powders –
- ½ tsp turmeric powder
- 1 tsp biryani masala see note 2
- 1 tsp Kashmiri red chili powder see note 3
Whole Spices –
- 1 tsp cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cloves
- 2 green cardamom
- 1 star anise
Instructions
- Soak saffron in warm milk.
- Wash the basmati rice about two to three times till the water runs clear. Soak it in enough water for 20 minutes. After 20 minutes drain all the water from the rice and set a side.
Instant Pot –
- Press saute mode on your instant pot and heat ghee and oil. Once the oil gets hot add bay leaf, cloves, cinnamon, star anise and cumin seeds. Saute for 30 seconds.
- Add the sliced onion and saute till the onions turn soft and light brown. Its important to saute the onion till pale brown before adding the other ingredients. Add the chopped green chili, ginger -garlic and saute for a minute
- Add the chopped tomato and cook for a minutes. Add the powdered spices and salt. Saute for 45 seconds.
- Cancel the saute mode and add the yogurt. The heat in the instant pot will cook the yogurt
- Add mint, coriander and the drained rice. Give a mix
- Add water and mix it well making sure you deglaze the pot.
- Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes and release rest of the pressure
- Add the saffron milk and gently fluff the rice. Cover and let the rice rest for 5 minutes. Plain biryani is ready to be served.
Stove top –
- Follow the same instructions as in instant pot, after adding the water and rice bring it to a rolling bowl.
- Now reduce the heat to low, cover with a lid and cook for about 15 minutes till all the water is absorbed and rice is done.
- Turn off the stove and let the rice rest for 15 minutes before serving.
Pressure Cooker –
- Follow the same procedure as in instant pot and pressure cook in medium flame for two whistles. Wait for the pressure to release naturally and serve.
Sujatha
Yummy
Nolan
I love this recipe, but like you mentioned in the notes, the rice is extremely mushy with 1 3/4 cups of water. How much water would you recommend for a dry rice?
Madhavi
I am so glad you like the recipe, sorry that it became mushy. When I use
1 3/4 cup water, the rice is slightly soft but not mushy at all. I guess it depends on the kind of rice used. I am going to update the rice, as most of them like it dry. For 1 cup of rice, use 1 1/4 cups of water. Hope you get to try it again.